In small bowl add the sour cream, mayonnaise, lime juice, cumin, paprika, salt and pepper. Mix until combined and set aside.
Preheat the grill to medium-high.
Brush the corn with olive oil.
Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
Add half of the cheese, bell pepper, onion, jalapeños, green onions, and cilantro to the corn and mix well.
Next add the sour cream mixture and stir until all the ingredients are incorporated.
Sprinkle the remaining cheese over the top and serve.